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26 December 2016

Honeycomb and Salted Caramel Cheesecake Recipe

If you've been following me on my other social media over the Christmas period, you may have come across some photos of this years 'main' Christmas dessert. I created this delicious cheesecake from a recipe I found deep in the internet, however the original recipe was a little bit off with some of the measurements, and the salted caramel sauce was more caramel, less salted... so with a bit of editing and shifting around, I thought I'd post my own variation.

Disclaimer: Don't read this on an empty stomach, you will get hungry!

FOR THE BASE

1 pack of digestive biscuits (250g)

150g 'real' butter, melted

FOR THE CHEESECAKE

600g of cream cheese

300ml of double cream

4 crunchie bars

100g of icing sugar

FOR THE TOPPING

200g of soft brown sugar

100g of 'real' butter

1 tsp salt

150ml of double cream

3 crunchie bars

Firstly, line the bottom of a round cake tin with greaseproof/baking paper. If you have one, I strongly recommend a tin which has a removable bottom, as it can get a bit messy when removing the cheesecake! Pour the entire pack of biscuits into either a bowl, or tightly sealed sandwich bag, and a crush (I used a rolling pin- if you have one, you could use a blender). Add the melted butter to the mix and fold into the biscuits until they stick together, then pour the contents into the bottom of the cake tin, levelling off so the base is approx. half an inch thick. Put in the fridge to set whilst you make the rest of the cheesecake.

Using an electric whisk (or hand whisk if you have the patience/muscles!), whip all of the double cream in a mixing bowl until stiff. Add the cream cheese and sift 100g into the bowl, folding together until fully mixed. You can then either use the rolling pin again, or simply by hand, crush the crunchie bars and add to the mixture. This is often better if it's not completely crushed, so you have the odd one or two chunks of honeycomb within the cheesecake. Pour the mixture on to the biscuit base, and put in the fridge to set.

The cheesecake will need a couple of hours to set, I did the first part on Christmas Eve and the topping (to follow), on Christmas day.

Remove the cheesecake from the mould, and crush up the crunchie bars with the same method as before to sprinkle on top of the cake. To make the salted caramel sauce, melt the butter in a saucepan and when fully melted, add the soft brown sugar. When the sugar has melted, add the double cream and salt and slowly mix on the stove, being sure not to let it come to the boil. When it's ready, it should be a dark brown colour. Pour into a jug or bowl, and pop in the fridge for about an hour. When you want to serve the cheesecake, pour the salted caramel over the top- there should also be enough to serve it with alongside!

Let me know if you do decide to try this out!

I hope you have all had a WONDERFUL Christmas and are bathing in food coma's and wine!